Gingered-Beef Salad

Name: Gingered-Beef Salad
Ingredients: 8 tablespoons peanut oil; 8 tablespoons rice-wine vinegar; 2 medium cloves garlic, minced; 1 4-inch piece ginger, peeled and minced; 2 teaspoons sugar; 2 teaspoon soy sauce; 1 1/2 pounds flank steak; Freshly ground white pepper to taste; 1/2 head iceberg lettuce, shredded; 3 1/2 ounces mung-bean sprouts; 2 scallions, cut across into 1/4-inch slices; 1 bunch cilantro, coarsely chopped; 16 wonton wrappers, cut in half, fried until golden brown and crushed lightly

13 ingredients

7 steps

Ingredients

8 tablespoons peanut oil
8 tablespoons rice-wine vinegar
2 medium cloves garlic, minced
1 4-inch piece ginger, peeled and minced
2 teaspoons sugar
2 teaspoon soy sauce
1 1/2 pounds flank steak
Freshly ground white pepper to taste
1/2 head iceberg lettuce, shredded
3 1/2 ounces mung-bean sprouts
2 scallions, cut across into 1/4-inch slices
1 bunch cilantro, coarsely chopped
16 wonton wrappers, cut in half, fried until golden brown and crushed lightly

Directions

1

To make the dressing, whisk together the dressing ingredients; marinate the steak in half of the dressing, seasoning with white pepper to taste, 4 hours or overnight.
2

To make the salad, prepare a charcoal grill or preheat a broiler.
3

Combine the lettuce, sprouts, scallions, cilantro and wonton wrappers.
4

Toss with 6 tablespoons of the reserved dressing.
5

Grill the steak until medium rare, about 4 to 5 minutes per side.
6

Remove and let sit for a minute or so.
7

Cut across the grain into thin slices and serve on a bed of salad drizzled with remaining dressing.